How to Make Carrot Cake and Cream Cheese Frosting - CookwithApril

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Today we're making Carrot Cake and Cream Cheese frosting. I found this recipe on AllRecipes and it is so delicious!
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❤ INGREDIENTS:
CREAM CHEESE FROSTING:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
CARROT CAKE:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 large carrots =3 cups grated carrots
1 cup chopped pecans
❤ DIRECTIONS:
Preheat oven to 350 degrees farenheit.
Grease pan of your choice.
CREAM CHEESE FROSTING:
In a medium to large bowl, combine butter, cream cheese, powdered sugar and 1 teaspoon of pure vanilla extract. I like to use Madagascar vanilla extract.
Using a hand mixer mix everything together until it is light, soft and creamy. Fold in 1 cup of pecans or you can skip the pecans.
CARROT CAKE:
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons of pure vanilla extract.
Add flour, baking soda, baking powder, salt and cinnamon onto mixture.
Stir in the 3 cups of grated carrots.
Fold in 1 cup of chopped pecans.
Pour into greased pan.
Bake in the preheated oven for 40 to 50 minutes depending on your oven's temperature.
Allow the carrot cake to cool for at least 10 minutes.
Place on a wire rack to cool for an additional 10 minutes.
Apply the cream cheese frosting onto your cooled carrot cake.
Store your cream cheese frosting in the fridge while waiting for cake to bake or make frosting AFTER while cake is baking. Both ways is fine. 
❤Kitchen Supplies:
Clear mixing bowls:
Measuring cups:
Measuring spoons:
Mixing spoon:
Oven mitts:
Grater:
Baking pan:
Cooling wire rack:
Hand mixer:
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